Before about 1900 the standard method of separating cream from milk was to let it sit in a container over night and skim off the cream the following morning. This procedure changed for larger producers of milk and milk products such as dairy farmers with the use of the cream separator. The requirement of a day or more for the cream to rise could be reduced to a few minutes by a device, the cream separator, that subjected the milk to several gravities by the use of the centrifugal force of the separator. The picture above is an early model of a hand operated cream separator.
Provided by Dorothy Bayes